Strong aftertaste of disinfectant, I must not have rinsed enough, maybe not at all as the taste is so strong.
My first infection in 3 years of brewing, although strictly not an infection. Still
((LCPA CLONE))
At this festive time of year please spare a thought...
At this festive time of year please spare a thought...
..for the 19 litre keg of LCPA clone which I have just poured on the plants.
Strong aftertaste of disinfectant, I must not have rinsed enough, maybe not at all as the taste is so strong.
My first infection in 3 years of brewing, although strictly not an infection. Still
((LCPA CLONE))
Strong aftertaste of disinfectant, I must not have rinsed enough, maybe not at all as the taste is so strong.
My first infection in 3 years of brewing, although strictly not an infection. Still
((LCPA CLONE))
Re: At this festive time of year please spare a thought...
Sad news. 
Never had the misfortune to need to chuck a brew myself, although I've drunk some with less than great pleasure.
Never had the misfortune to need to chuck a brew myself, although I've drunk some with less than great pleasure.
Re: At this festive time of year please spare a thought...
I'm in the same boat as warra -- never had to chuck a brew but have forced myself to finish off some batches that I did silly things with and ended up turning out less than desirable. I figured that's one good way to cement the lesson into my memory so that it can be better avoided in future.
RIP LCPA clone!
RIP LCPA clone!
Re: At this festive time of year please spare a thought...
I feel your pain.
I tipped out 28L of a foreign extra stout last night.
Tasted ok out of primary. No, actually, it tasted effing gorgeous. I was so excited, planning to leave it in secondary for a month then rack to a keg and let it sit till the depths of winter.
Over the course of 2 weeks in secondary it went pear shaped. The smell when opening the fermenter threw my head back. Vinegar and solvent smells.
Its the second time i have tipped out a batch and both times it was a FES.
Probably doesn't help in both cases i am using up leftover grains and hops as well as the dregs of a yeastcake. Despite having a meticulous sanitation regime it breaks down when you pitch old, tired yeast that just cant compete with the wild beasts floating past.
Helps keep me on my toes. I'll spend the next 12 months being anal about yeast health. I threw out my yeast bank last weekend, 15 strains in all.
Better get another FES on the to brew list post haste.
I tipped out 28L of a foreign extra stout last night.
Tasted ok out of primary. No, actually, it tasted effing gorgeous. I was so excited, planning to leave it in secondary for a month then rack to a keg and let it sit till the depths of winter.
Over the course of 2 weeks in secondary it went pear shaped. The smell when opening the fermenter threw my head back. Vinegar and solvent smells.
Its the second time i have tipped out a batch and both times it was a FES.
Probably doesn't help in both cases i am using up leftover grains and hops as well as the dregs of a yeastcake. Despite having a meticulous sanitation regime it breaks down when you pitch old, tired yeast that just cant compete with the wild beasts floating past.
Helps keep me on my toes. I'll spend the next 12 months being anal about yeast health. I threw out my yeast bank last weekend, 15 strains in all.
Better get another FES on the to brew list post haste.